Forktionary

Beef Enchilada Soup Recipe

A hearty and flavorful twist on classic tortilla soup! This recipe features tender beef, simmered in a rich broth with fire-roasted tomatoes, zesty spices, and crispy tortilla strips. A comforting and satisfying meal perfect for a chilly evening. Easily customizable to your spice preference.

Prep Time 20 mins
Cook Time 90 mins
Calories 420.2 kcal
Protein 45g
Rating 4.7 (7 Reviews)
Beef Enchilada Soup 124

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Enchilada Soup

  • 1 medium carrot, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 2 tablespoons corn oil
  • 6 cups beef broth
  • 1 (28 ounce) can fire-roasted diced tomatoes
  • 1 (10 ounce) can diced Rotel tomatoes and green chilies, undrained
  • 1 (1 ounce) packet taco seasoning
  • 6 corn tortillas, cut into 1/2-inch strips (plus 2-3 optional for thickening)
  • 2 cups shredded cooked beef
  • 1 cup milk
  • Crushed tortilla chips, for garnish
  • 1 cup masa harina (optional, for a smoother, thicker soup)
  • 1 cup shredded cheddar cheese, for garnish
  • 2 jalapeños, seeded and sliced (optional)
  • 1 sprig fresh cilantro (optional)

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How to Make Beef Enchilada Soup

  1. Sauté 1 medium diced onion, 1 medium diced carrot, and 2 stalks of diced celery in 2 tablespoons of corn oil until softened (about 5 minutes). Add 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  2. Pour in 6 cups of beef broth and bring to a boil.
  3. Stir in 1 (28 ounce) can of fire-roasted diced tomatoes, 1 (10 ounce) can of diced Rotel tomatoes and green chilies (undrained), 1 packet of taco seasoning, and 2 cups of shredded cooked beef.
  4. Cut 6 corn tortillas into 1/2-inch strips and add them to the soup.
  5. Bring the soup back to a boil, then reduce heat and simmer for 20 minutes, or until the tortillas are softened and incorporated into the soup, stirring occasionally to prevent sticking.
  6. Stir in 1 cup of milk and simmer for an additional 10 minutes.
  7. If you prefer a thicker soup, add more tortilla strips (about 2-3 more corn tortillas, cut into strips) and simmer until thickened. Alternatively, for a smoother, thicker soup, gradually whisk in 1 cup of masa harina until desired consistency is reached.
  8. Garnish with shredded cheddar cheese (about 1 cup) and crushed tortilla chips before serving.
  9. Optional additions: 2 seeded and sliced jalapeños and 1 sprig of fresh cilantro for extra heat and freshness.

Nutrition Information (Approximate per serving)

Sodium

111 g

Sugar

28g

Fat

37g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat The Americas Mexican Fall Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Soups Stews Beef Mexican Spicy Meat Taste Mood 4 Hours Or Less